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http://dx.doi.org/10.11002/kjfp.2014.21.6.903

Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar  

Baek, Seong Yeol (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Park, Hye Young (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Lee, Choong Hwan (Division of Bioscience and Biotechnology, Konkuk University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agrofood Resources, NAAS, RDA)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 903-907 More about this Journal
Abstract
For the selection of a starter for vinegar, six strains of acetic-acid bacteria were isolated from traditional Korean vinegar fermented through the static method. These strains were investigated for their acetic-acid fermentation and identification characteristics. The 16S rRNA sequences of six strains were identified as Acetobacter pasteurianus, A. malorum, Gluconacetobacter entanii, Ga. intermedius, and Ga. xylinus respectively. The overoxidation of acetic acid, acetic-acid and pH tolerances, and acetic-acid production of these strains were investigated. None seemed to have been overoxidized. The Gluconacetobacter genus showed acetic-acid tolerance. Among the acetic-acid bacteria, A. malorum V5-7 exhibited the highest pH tolerance. The Ga. intermedius V11-5 and Ga. xylinus V8-1 strains produced colloids that exopolysaccharides of fiber. The acetic-acid production by isolated acetic-acid bacteria and type strain was a achieved at a shaking culture at $30^{\circ}C$ for 5 days. A. malorum V5-7, A. pasteurianus Gam2, and Ga. intermedius V11-5 exhibited the highest acetic acid production. The study results indicate that appropriate strains of acetic-acid bacteria improved the thraditional Korean vinegar fermented through the static method.
Keywords
vinegar; starter; acetic acid bacteria; 16S rRNA gene; static fermentation;
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Times Cited By KSCI : 8  (Citation Analysis)
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